Ghirardelli Browned Butter White Chocolate Hazelnut Cookies Food

WHITE CHOCOLATE CHIP HAZELNUT COOKIES

Steps:

• Preheat oven to 350°. Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons butter. In a food processor, combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste; set aside., In a bowl, cream the remaining butter. Beat in the sugars. Add egg and vanilla; beat until light and fluffy, about 5 minutes. Beat in ground hazelnut mixture until blended. Combine the flour, baking soda and salt; add to batter and mix just until combined. Stir in chips and reserved chopped hazelnuts., Drop by rounded tablespoonfuls 2-in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.

GHIRARDELLI CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla.
• Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour.
• Preheat the oven to 350 degrees F.
• Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies.
• Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes.
• Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes.
• Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
• Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.

GHIRARDELLI MACADAMIA WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350. Cream the butter ans sugarsuntil fluffy. Add egg and vanilla. Add flour, baking soda, and salt, mix well. Stir in chips and nuts. Drop cookies onto an ungreased cookie sheet by teaspoonfulls. Bake 10-12 minutes.

GHIRARDELLI DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°.
• Break chocolate bar into 1" pieces, Melt semi-sweet chocolate according to melting instructions, (I use a double-boiler on the stovetop).
• Stir in brown sugar, butter, eggs and vanilla.
• In separate bowl, mix flour and baking powder.
• Add flour mixture to the chocolate mixture, mixing well.
• Fold in chocolate chips and nuts.
• Drop by 1/4 cup onto ungreased cookie sheet.
• Bake 12-14 minutes.
• Cool 1 minute on baking sheet, remove to wire cooling racks.

GHIRARDELLI BROWNED BUTTER WHITE CHOCOLATE HAZELNUT COOKIES

Steps:

• For browned butter: In a small saucepan, heat butter over low heat until melted. Continue heating for 10 to 12 minutes or until butter turns a delicate light brown, stirring occasionally and being careful not to burn. Remove from heat. Transfer to a small bowl. Cover and chill 2 hours or until firm.
• Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
• In a large mixing bowl, beat chilled butter with a mixer on medium speed for 30 seconds. Add the sugars, salt, and baking soda and beat for 2 minutes or until light. Add eggs and vanilla and beat until combined. Beat in flour. Stir in the chopped white baking bar and the hazelnuts.
• Using a small to medium cookie scoop, drop the dough into mounds 2 inches apart onto the prepared baking sheets. Bake for 6 to 8 minutes or until the cookies just start to brown around the edges. Remove and let cool on baking sheets for 2 minutes. Remove and cool on a wire rack.